Brewed my first kettle sour with good belly. It Turned out great and want to brew a Berliner now using the same process. Peaches are in season and I can get a bunch of tasty ones for cheap. Couple questions: 1) would be peach be good? Should I use only peaches or mix it with another fruit? 2) how many lbs of whole peaches should I buy? I plan to buy them, then purée them and lastly freeze them until I brew.
1). Yes, please. I never brewed one myself, but peach + sour should be delicious. I have used Oregon fruit Apricot puree, but it was many years ago and the recipe is no more. I want to say it was 2.5 gallons with 3# of puree, and I think it could use have used more 2). Well, I think 6# per 5 gallons would have been right for my beer with apricot. I've read that peach flavor in beer requires a surprising amount of peaches, so go from there. Double what I thought would have worked for my beer? 12#s?I feel like I have seen more liberal use of peaches than that, although milk the funk wiki says 1-2# whole peaches per gallon. http://www.milkthefunk.com/wiki/Soured_Fruit_Beer
Two dumb answers (or so the Internet stranger says, good-naturedly) 1. Yes. And yes. 2. All of them. Experiment now AND later! FWIW Bryan
Coincidently, last night I drank a commercial sour made with peaches (and apricots), Peach Pary by Woodlands Brewing. The sour aspect was a bit one dimensional, but overall the beer was quite tasty. Cheers!
I just did a peach hefe that turned out great. 5lbs of peaches in 2.5 gal of hefe. Peaches chopped and macerated with 1/4 cup of sugar the night before. I put the peaches in the bottom of the keg with a floating draw line. Racked the hefe on top. Put a spunding valve on and let it sit at room temp for 8 days at 15psi. Put the keg in my fridge and hooked to CO2 tank. Once I liked the carbonation, I bottled it to get it off the peaches. Worked great
